These Pecan Pie Brownies are a tasty treat that combines rich chocolatey goodness with crunchy pecans. They’re like a double dessert in one bite!
Honestly, who can say no to fudgy brownies topped with sweet pecan pie filling? I love making these for gatherings, and they always disappear quickly. So, be ready to share! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is essential for rich flavor in the brownies. You can substitute with coconut oil or a dairy-free margarine if you’re looking for a vegan option.
Granulated Sugar: This adds sweetness and helps with the brownie texture. If you want a less refined option, try using coconut sugar instead.
Cocoa Powder: Use high-quality unsweetened cocoa for the best chocolate flavor. You can swap with Dutch-processed cocoa for a smoother taste; just remember that it may alter the acidity in the recipe.
Pecans: These contribute crunch and flavor. If you have nut allergies, consider using seeds like sunflower seeds or omit them entirely for a chocolate brownie.
How Do I Ensure My Brownies Are Not Overbaked?
Overbaking brownies can lead to a dry texture. To avoid this, keep an eye on the baking time and perform the toothpick test. Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs, not completely clean. Baking for 20-25 minutes for the brownie layer is key. Let it cool slightly before adding the topping to keep that fudgy bottom.
- Preheat and prepare your pan well with grease or parchment for easy removal.
- Keep the bake time short for the brownie layer, as it continues to cook when you add the pecan topping.
- Allow cooling time before cutting, as this helps them firm up nicely.
With these tips, you’ll have delicious and perfectly baked Pecan Pie Brownies every time! Enjoy your baking adventure!
Pecan Pie Brownies
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 2 cups pecan halves
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, with about 45-55 minutes for baking. Don’t forget to refrigerate for 1 to 2 hours to let the brownies set properly. So, set aside a bit of time and enjoy the process of baking!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×9-inch baking pan and either grease it with butter or line it with parchment paper. This will make it much easier to lift the brownies out when they’re done!
2. Make the Brownie Batter:
In a medium saucepan, melt the butter over low heat. Once melted, remove it from heat, and stir in the sugar, eggs, and vanilla extract until everything is mixed together smoothly. Then, add cocoa powder, flour, salt, and baking powder. Mix gently until just combined; don’t overmix!
3. Bake the Brownie Layer:
Pour the brownie batter into your prepared pan and spread it out evenly. Bake the brownies for about 20-25 minutes. They should be slightly set but still a bit soft, as they’ll finish cooking with the topping.
4. Prepare the Pecan Topping:
While your brownies bake, get started on the pecan pie topping. In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla extract until smooth. Once it’s all mixed, fold in the pecan halves to coat them evenly.
5. Combine and Bake Again:
When the brownies are done, carefully pour the pecan mixture over the brownie layer, spreading it evenly across the top. Then return the pan to the oven and bake for another 25-30 minutes. Keep an eye on it; the topping should be set and a nice golden brown when it’s ready.
6. Cool and Serve:
Once baked, take the pan out of the oven and let it cool completely on a wire rack. For the best texture, refrigerate the brownies for at least 1 to 2 hours. When it’s time to serve, cut them into squares and enjoy! Store any leftovers in an airtight container in the fridge.
Enjoy the perfect combo of fudgy brownies and sweet, crunchy pecan pie topping!
Can I Use a Different Nut Instead of Pecans?
Absolutely! If you prefer, you can use walnuts or almonds for a different flavor and texture. Just chop them up to the same size as pecans for even distribution.
Can I Make These Brownies Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will allow you to maintain the same texture without the gluten.
How Should I Store Leftovers?
Store any leftover brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months—just make sure to wrap them well!
Can I Use Dark Corn Syrup Instead of Light?
Yes, you can use dark corn syrup; it will give your topping a richer flavor and a darker color. Just keep in mind that it may alter the taste slightly, making it more robust.